Mixed Berry Jam

Homemade jam is THE EASIEST and yummiest way to use up those berries that are almost expired (but too mushy to eat) 🍓 This mixed berry jam goes perfectly on thick sliced sourdough toast!!


Ingredients:

1 cup mixed berries (fresh, not frozen)
2 tbsp chia seeds

Recipe:

1. Heat berries on stovetop on medium heat
2. Mash berries and add in chia seeds
3. Let cool and serve

Peanut Butter & Jelly Stuffed Sweet Potato

All I can say here is HEAR ME OUT! I promise this is good. 😂 When I first heard of this recipe I was watching Linda Sun and Abbey’s Kitchen collab video called ‘A Dietician Controls Everything I Eat.’ 💪🏼 When this recipe came up I immediately thought…”that can’t be good” but when I saw the final product..I knew I had to give it a try. AND I am SO HAPPY I did🤤

Presenting… Abbey’s Kitchen peanut butter and jelly stuffed sweet potato’s! 🍠 full recipe can be found on abbeys website, but the recipe I used is below (altered to fit my pantry) ⭐️


Ingredients:

1 sweet potato
1/4 of a 300g package tofu
2 tbsp peanut butter
1 tsp cinnamon
Pinch salt
1 tbsp maple syrup
(Optional) 1 tbsp olive oil – I needed this because my blender sucks 😂
(Toppings) 2 tbsp raspberry jam
(Toppings) crushed walnuts
(Toppings) fresh blueberries

Recipe:

1. Bake sweet potato. Scoop out middle CAREFULLY and put in blender
2. Add tofu, peanut butter, cinnamon, salt and maple syrup (and olive oil if your blender also sucks) AND BLEND
3. Scoop out peanut butter filling back into the sweet potato shells
4. Top with jam, fresh berries and walnuts (or whatever you want!!)